New Mexico Santa Fe Grilled Chicken on Arteflame

Introduction

Bring bold flavor to your outdoor cooking with this New Mexico-style Santa Fe Chicken—zesty lime and red chile-marinated chicken breasts, seared to perfection on the Arteflame Grill, then finished on the flat griddle and topped with melty cheese. With its high-temp center grill grate and large flat top cooktop, the Arteflame locks in flavor and juices while giving your food a beautiful sear. Perfect for weeknight meals or weekend gatherings, this recipe is a feast for the senses and easy to make right in your backyard!

Ingredients

• 4 boneless, skinless chicken breasts
• Juice of 3 limes
• 2 tbsp red chile powder (New Mexico style if available)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 4 slices pepper jack or Monterey Jack cheese
• 2 tbsp melted butter (for griddle)
• Fresh chopped cilantro (optional garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oiled napkins.
3. Light the paper and let the fire build; allow about 20 minutes for the grill to come to temperature.

Step 2: Marinate the chicken

1. In a large bowl or zip-top bag, combine lime juice, red chile powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Add chicken breasts and coat well. Marinate for at least 30 minutes, up to 4 hours for deeper flavor.

Step 3: Sear the chicken on the center grill grate

1. Once the grill center is up to 1,000°F, place the marinated chicken breasts directly on the center grate.
2. Sear for 1.5–2 minutes per side to lock in juices and create a beautiful crust.

Step 4: Finish cooking on the flat cooktop

1. Move the seared chicken to the Arteflame flat top closer to the center (hot zone).
2. Add a bit of melted butter to the griddle and cook, flipping occasionally, until internal temperature hits 150°F.
3. Top each breast with a slice of cheese and allow it to melt as the chicken finishes cooking to 160°F.
4. Remove chicken from the grill when it reaches 160°F—it will continue cooking to 165°F while resting.

Step 5: Rest and garnish

1. Let chicken rest for 5–10 minutes before serving.
2. Top with chopped cilantro if desired.

Tips

• Always let your chicken rest after grilling to retain juices.
• Use butter on the flat griddle for flavorful, golden browning.
• Adjust placement on the cooktop to control cooking speed using different heat zones.
• Don’t skip the sear—it’s key to locking in moisture and flavor using the 1,000°F center grate.
• Use a meat thermometer for accuracy to avoid overcooking and dryness.

Variations

1. Green Chile Santa Fe Chicken: Swap red chile powder for roasted Hatch green chile and a touch of lime zest for a vibrant twist.
2. BBQ Santa Fe Chicken: Add a brush of smoky BBQ sauce in the last minute of cooking and use smoked gouda instead of jack cheese.
3. Cajun Lime Chicken: Use Cajun seasoning in place of red chile and top with cheddar for a Gulf Coast take on the recipe.
4. Chipotle Adobo Chicken: Marinate chicken in chipotle peppers in adobo sauce for a smoky heat and finish with queso fresco crumbles.
5. Zesty Southwest Veggie Chicken: Add grilled corn, black beans, and avocado salsa on top for a complete meal on the griddle.

Best pairings

• Grilled street corn with cotija on the Arteflame flat top
• Roasted poblano peppers and onions
• Sliced avocado and tomato salad with lime vinaigrette
• Griddled sweet potatoes with chili powder and butter
• Light Mexican lager or a smoky mezcal margarita

Conclusion

This New Mexico Santa Fe Chicken embodies classic Southwestern flavors elevated by the precision and power of the Arteflame Grill. Perfectly seared and finished with melty cheese, it’s full of flavor and simple to prepare outdoors with no cleanup hassle. Explore the variations for endless takes on this grilled favorite!